Sturgeon Soup a la Chinoise

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

Soup Base

a large sturgeon ↝ Fish, sturgeon, mixed species, raw [Finfish and Shellfish Products]
cold water to soak ↝ Water, tap [Tap water]
plenty of cold water ↝ Water, tap [Tap water]
good veal stock

Aromatics and Seasoning

carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a faggot of parsley ↝ Parsley, raw [Not included in a food category]
green onions ↝ Onions, green, raw [Onions]
marjoram ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
sweet basil ↝ Basil, raw [Not included in a food category]
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
twelve cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
twenty peppercorns

Finishing and Serving

half a bottle of good sherry
a small pinch of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Procure a large sturgeon, saw it in halves from the back of the head down to the snout; then saw the halves into pieces the size of your fist, and place them in a large-sized pan with cold water to soak for several hours; taking care to wash them and change the water frequently.
Next, put the pieces of sturgeon into a large stewpan in plenty of cold water, and set them on the fire to boil gently until the husk or shell is easily detached from the pieces of cartilage or gristle.
Place the latter, when thoroughly freed from the mazy and fœtid substances, in a large stewpan; moisten with good veal stock in sufficient quantity to make soup enough for the number of guests.
Garnish with carrots, onions, celery, a faggot of parsley, green onions, marjoram, thyme, and sweet basil, three blades of mace, twelve cloves, and twenty peppercorns; boil gently for about two hours.
As soon as you find that the pieces of cartilage are become transparent and rather soft to the touch, they must be immediately drained upon a sieve, and the liquor placed in a clean stewpan and set beside a stove-fire, adding half a bottle of good sherry and a small pinch of cayenne.
Allow the soup to boil gently by the side of the stove for about half an hour, taking care to remove all the scum and grease that rises to the surface; after which add the pieces of cartilage and the juice of a lemon, and serve.

Original Text

STURGEON SOUP A LA CHINOISE.
PROCURE a large sturgeon, saw it in halves from the back of the head down to the snout; then saw the halves into pieces the size of your fist, and place them in a large-sized pan with cold water to soak for several hours; taking care to wash them and change the water frequently. Next, put the pieces of sturgeon into a large stewpan in plenty of cold water, and set them on the fire to boil gently until the husk or shell is easily detached from the pieces of cartilage or gristle; place the latter, when thoroughly freed from the mazy and fœtid substances, in a large stewpan; moisten with good veal stock in sufficient quantity to make soup enough for the number of guests. Garnish with carrots, onions, celery, a faggot of parsley, green onions, marjoram, thyme, and sweet basil, three blades of mace, twelve cloves, and twenty peppercorns; boil gently for about two hours. As soon as you find that the pieces of cartilage are become trans-parent and rather soft to the touch, they must be immediately drained upon a sieve, and the liquor placed in a clean stewpan and set beside a stove-fire, adding half a bottle of good sherry and a small pinch of cayenne. Allow the soup to boil gently by the side of the stove for about half an hour, taking care to remove all the scum and grease that rises to the surface; after which add the pieces of cartilage and the juice of a lemon, and serve. This soup is very strengthening; the wine, lemon-juice, and cayenne may be dispensed with for invalids. The head of the sturgeon forms an excellent substitute for turtle, and may be dressed after the same manner.

Notes

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